toast almond flour/meal: heat in a skillet over medium heat for 10-15 minutes or until golden
brown in color, stirring frequently to prevent scorching and burning. Remove
from heat and allow cooling.
oven to 350°F. Place paper liners in12-14
butter in large saucepan over medium-high heat. Add pears, 2 Tbsp. sugar,
cinnamon and nutmeg. Sauté until pears are soft and mixture has become
caramelized, about 3 minutes. Remove pan from heat and set aside for pears to
large mixing bowl, whisk pancake mix, almond meal and 1/2 cup sugar together. Make a well in the center of the mixture and
add cooked pears, eggs and vanilla. Stir until just combined and evenly mixed.
batter equally into 12-14 prepared muffin cups and sprinkle with remaining sugar.
in preheated oven 18-20 minutes or until golden brown and a toothpick inserted
into the center comes out clean. Cool 5 minutes in the pan and then transfer to
a wire rack to finish cooling completely. Store cooled muffins in an airtight
container for up to three days.
Print this Recipe